Just Desserts!
Let’s face it, holidays are all about the desserts. Whether it’s festively decorated cookies, traditional pies, or decadent pastries, we all indulge during this joyful season.
By Jackie Herbert, Food & Drink Editor
H aving a heavy sweet dessert wine! Dessert wines come in a wide variety of styles, like sparkling, light and sweet, sweet red and fortified. dinner followed by dessert can sometimes feel overwhelming. A great alternative is to sip on some
The most familiar sweet wine staple in Canada is ice wine. Ice wine is available year-round, but ‘tis the season for harvesting these popular varietals like Vidal, Riesling, and Cabernet Franc. Icewine has long been a tradition at the dinner table, as a dessert, or around the tree during the holidays. Either way, offering it to your guests will be highly regarded. Remember though, the term icewine refers to the state of the grapes at harvest, not the method by which it
should be consumed. Icewine is best served at a cool 10-12 °C, in small flutes or wine glasses. For less sticky wines, look for Moscato, Riesling, or Gewurztraminer; even a beautiful late harvest wine can be a great substitute. If you are more into reds, try Merlot, Zinfandel and fortified Grenache. They are all fruit forward, which makes them give off the impression they’re sweeter reds.
Made with FlippingBook - Online magazine maker